Zia Ida’s Lemon Bars
The coconut is optional. If you like your lemon bars less tart, use 5 tablespoons of lemon juice. After zesting the lemons for the crust and the lemon topping, squeeze the juice and strain well. You may need juice from an additional lemon.
Course
Desserts and Sweets
Cuisine
American
Servings
Prep Time
20
bars
25
minutes
Cook Time
Passive Time
30
minutes
12
hours
Servings
Prep Time
20
bars
25
minutes
Cook Time
Passive Time
30
minutes
12
hours
Ingredients
Crust
2
cups
flour
1/2
cup
powdered sugar
1
lemon
zest only
1
cup
butter
Topping
4
large eggs
2
cups
sugar
Pinch salt
1
lemon
zest only
1/4
cup
all purpose flour
1
teaspoon
baking powder
9
tablespoons
fresh lemon juice
strained well to remove all pulp (½ cup plus 1 tablespoon)
3/4
cup
sweetened flaked coconut
optional
Powdered sugar to dust
Instructions
Crust
Butter a 9″ x 13″ pan.
Line the buttered pan with buttered parchment, allowing the parchment to overhang the sides of the pan a few inches in all directions.
Pulse flour, sugar and zest in food processor until combined.
Add cold butter, cut in small cubes. Briefly pulse until mixture forms coarse crumbs.
Press the crust mixture into the prepared pan.
Bake at 350°F for 20 minutes until lightly brown.
Topping
As soon as the crust is out of the oven, make the topping.
Whisk the eggs to combine.
Whisk in sugar, salt and lemon zest until light yellow.
Whisk in flour and baking powder.
Add strained lemon juice and mix well.
Pour over the warm crust.
Sprinkle with coconut, if using.
Bake at 350°F for 20-25 minutes, until golden brown.
Cool on a rack to room temperature.
Cover the baking pan and refrigerate overnight or until cold and firm.
Using the edges of the parchment, remove the cooled pastry from the pan.
Cut into squares. Dust with powdered sugar just before serving.
Recipe Notes
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